Pepper and chicken stew

Pepper and chicken stew with chicken breast, red peppers, tomato purée and soured cream: a creamy, well-seasoned stew for quick, balanced everyday cooking.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 350 kcal per serving
• Protein: 40 g
• Fat: 16 g
• Carbs: 12 g

Ingredients

• 400 g chicken breast fillet
• 1 onion
• 2 garlic cloves
• 1 tbsp tomato purée
• 1 tbsp sweet paprika
• 100 g thick soured cream or regular soured cream
• 200 ml chicken stock
• 1 tbsp ghee or butter
• 2 red peppers
• Salt
• Pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · wooden spoon · ladle

1. Pat the chicken breast fillet dry and cut it into bite-sized pieces. Prepare the onion, garlic and red peppers and chop them small.
2. Heat the ghee or butter in a large frying pan or wide saucepan. Brown the chicken breast all over, then take it out and set aside briefly.
3. Cook the onion and garlic in the fat until soft and translucent. Briefly toast the tomato purée and sweet paprika with them so the flavours develop.
4. Add the red peppers and cook briefly. Pour in the chicken stock, return the chicken to the pan and simmer everything gently for 12–15 min until the chicken is cooked through.
5. Stir in the soured cream and let the stew turn creamy. Season with salt and pepper.
6. Serve hot. A green salad or some roasted veg goes well with it.

Good to know

A stew like this is just right when you want something warm, well seasoned and straightforward. It tastes homely and creamy and is on the table without much effort.

Swaps

Soured cream → Greek yoghurt (a little more protein, a little less fat); butter → ghee (pure butterfat, good for frying); chicken breast fillet → skinless chicken thighs (juicier, a little more iron); chicken stock → homemade bone broth (fuller flavour, depending on how it's made)

Allergens

Contains milk if you use soured cream or butter. You can season it mildly for children; well suited during pregnancy as long as the chicken is cooked all the way through.